Yes! – Finally a good bourbon pecan cookie. I cannot tell you how excited I was when these turned out. My house smelled amazing and my taste buds were doing a happy dance.
These cookies are light, fluffy, fragrant and full of flavor. I knew if I kept them in the house I would eat them all! I brought them into work and all 24 of them were gone by 9:00 A.M. Who knew they would be so good with morning coffee and tea? Well that is how they were enjoyed.
1 1/2 cups all-purpose gluten-free flour
1 teaspoon xanthan gum
1/2 teaspoon salt
3/4 cup butter
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon gluten-free vanilla
2 tablespoons bourbon
3/4 cup pecans, finely chopped
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper; set aside.
In a medium mixing bowl, combine flour, xanthan gum and salt; set aside.
In a large mixing bowl beat butter, sugars, egg, vanilla and bourbon until well combined and fluffy. Stir in chopped pecans and flour mixture until evenly incorporated.
Drop by rounded teaspoons, 2-inches apart onto your parchment lined baking sheet. Bake for 8 to 10 minutes or until the bottoms begin to brown. Remove from the oven and gently slide the parchment paper onto the counter. Do not remove the cookies until they are completely cool. Store in an airtight container at room temperature.
This post is linked to Gluten-free and DIY Tuesday and Gluten-Free Wednesdays.
My family was craving apple crisp this weekend – the mornings have been cool and our taste buds were tricked into thinking it was fall. I had planned on baking apple crisp until the temperatures jumped back up yesterday making it too warm to bake. With all the ingredients on hand (including fresh picked apples) and a family to please I decided a “no-bake” apple crisp was the way to go. With a few ingredients from your pantry and a couple minutes on the stove top, you can have a delicious no-bake apple crisp. Enjoy!
5 cups apples, peeled, cored and diced
2 tablespoons salted butter**
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup sliced almonds (or pecans)
1/2 cup shredded coconut
1/2 cup gluten-free rolled oats (omit for grain-free option)
whipped cream, ice cream**
In a medium sauce pan, over medium-heat, bring the diced apples, butter, brown sugar and spices to simmer. Simmer until the butter is melted and the apples start to soften, about 2 minutes. Remove from the heat, and transfer the apple filling to six individual serving bowls, or 1-2 cup ramekins.
In a medium mixing bowl, combine sliced almonds, coconut and oats. Sprinkle topping evenly over each filled bowl.
Serve it straight up or top with whipped cream or ice cream.
** Substitution Solutions: Use dairy-free butter and top with coconut whipped cream or dairy-free ice cream to make this dairy-free!
With the recent recall of almond butter in my area, we have been using sunflower seed butter. Up until this week, I’ve never really baked with sunflower seed butter – but now I’m glad I started.
These cookies are wonderful and super simple to make. They are grain-free, gluten-free and dairy-free. If I had to describe them in one phrase, it would be death-by-chocolate. They are rich, tender, chewy and they will satisfy any chocolate craving. If you don’t have access to sunflower seed butter, you can substitute with almond butter. Enjoy!
1 cup sunflower seed butter (or extra thick almond butter)
3/4 cup light brown sugar
1 large egg, room temperature
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
½ cup gluten-free, dairy-free chocolate chips (or 4-6oz of gfdf chocolate, chopped)
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper; set aside.
In a medium mixing bowl, mix sunflower seed butter, brown sugar, and egg. Add cocoa powder and baking soda and mix until incorporated. Depending on how thick your sunflower seed butter is, you may need to work it with your hands. Work in the chocolate chips until evenly incorporated.
Form 24 small cookie dough balls and place 12 at a time on your cookie sheet, 2-inches apart. Press down lightly on each cookie to form a circle. Bake from 8 to 10 minutes. Remove from the oven and gently slide the parchment paper onto the counter. Line your baking sheet with new parchment paper and bake the last 12 cookies. Let cool completely before removing from the parchment paper. Store in an airtight container at room temperature.
This post is part of Gluten-Free Wednesdays.
Are you looking for something quick and easy to make for a party? Maybe something for a gift – or a special treat for your co-workers or neighbors? With fall parties being planned and the holidays around the corner, your going to want to have a plan in place. How about chocolate dipped marshmallows?!? They are super easy to make and you can dip them in just about anything.
You can make these cute little tasty treats with a few simple ingredients, plastic sandwich bags and some ribbon. Have fun and enjoy!
1/2 cup toasted coconut
1/2 cup toasted pecan pieces
1/2 cup gluten-free chocolate chips
1 teaspoon coconut oil
Line a small cookie sheet or cutting board with wax paper; set aside.
In a small mixing bowl, mix the toasted coconut and toasted pecans; set aside.
In a medium microwaveable bowl, heat chocolate chips and coconut oil for 30 seconds at a time, until melted (it took me about 60 seconds). With a spoon, stir until chocolate and oil are combined.
Dip the end of the marshmallow into the melted chocolate, then into the coconut pecan mixture. Try to cover as much of the chocolate as possible.
Place your marshmallows onto your wax paper lined cookie sheet (or wax paper lined cutting board). Once all your marshmallows have been dipped, place them in the refrigerator to help your chocolate harden. Once your chocolate is firm, remove the marshmallows from the wax paper and wrap them with plastic bags and ribbon. Store in the refrigerator until ready to serve/deliver.
Just for fun: Press a white lolly pop stick into your marshmallow before you dip it. You can find white lolly pop sticks online and in most kitchen specialty stores.
I am super excited to kick off my cookbook tour at the Gluten Free Food Allergy Fest this weekend in Indianapolis, IN August 23-24. Living Without (Gluten Free & More) puts on fabulous events bringing in tons of speakers, food vendors and authors from all over. I will be signing copies of Sweet & Simple Gluten-Free Baking: Irresistible classics in 10 ingredients or less! and answering questions. Just look for me at the author tables. See you there! #GFFAFest
Here are the Deets!
Indiana State Fairgrounds
1202 East 38th St
Dates and Times:
Saturday August 23 10am-4pm
Sunday August 24 10am-4pm
One day adult: $15.00
Two day adult: $25.00
One day child: $5.00
Two day child: $7.00
Kids under 5 are free
Purchase tickets here